No Redeeming Value Cream Cheese Pie

Kartoshke's Note:

So named because it's all dairy and sugar. Not sure where I got this one, but most likely from a Jewish cookbook. Tastes like cheesecake, just not as "fluffy." Re: leaving the pie in the oven for an hour, I've tried this recipe in both an electric and a gas oven, and it worked with both.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

Crust

• 10 double graham crackers , crushed
• 5 tablespoons sugar
• ½ cup butter

Filling

• 3 eggs
• ½ cup sugar
• 12 ounces cream cheese (usually 1 1/2 packages)
• 1 teaspoon vanilla extract

Topping

• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions:

1. Add sugar and butter to crushed graham cracker; mix well. Line a 9-inch deep dish pie plate with cracker mixture. Refrigerate for about 15 minutes.
2. Preheat oven to 375.
3. Beat eggs well. Beat in sugar, vanilla, and cream cheese until well blended. Pour mixture into crust.
4. Bake for 20 minutes. Turn oven off, and leave pie in oven for one hour.
5. Remove pie from oven and cool for 15 minutes. Raise oven to 450.
6. Combine sour cream, remaining 2 Tbsp sugar, and remaining vanilla. Pour over pie. Bake for 5 minutes.
7. Remove from oven and cool. Chill pie in refrigerator for three hours before serving.